What ingredients do I need for coconut vanilla custard pie?

You’ll need a pre-made pie crust, coconut milk, whole milk, sugar, eggs, cornstarch, vanilla extract, and shredded coconut.

How do I make coconut vanilla custard from scratch?

Start by whisking together eggs and cornstarch, then heat coconut and whole milk with sugar. Gradually mix the hot milk into the eggs, cook until thickened, and fold in the coconut.

Can I use a store-bought pie crust for coconut vanilla custard pie?

Absolutely! A store-bought pie crust saves time and makes the process easier.

What is the best way to store coconut vanilla custard pie?

Keep it in an airtight container in the fridge for up to 4 days.

How long does coconut vanilla custard pie last in the fridge?

This pie lasts about 4 days in the fridge if stored properly.

Can I substitute coconut milk for regular milk in custard pie?

Yes, using coconut milk instead of regular milk enhances the coconut flavor and keeps the pie creamy.

What are some variations of coconut vanilla custard pie?

You can add chocolate chips, mix in fresh fruit, or use flavored extracts to create unique variations.

Coconut Vanilla Custard Pie

Name: Coconut Vanilla Custard Pie
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Ingredients: 1 pre-made pie crust (store-bought or homemade); 1 cup coconut milk; 1 cup whole milk; 3/4 cup granulated sugar; 3 large eggs; 1/4 cup cornstarch; 1 teaspoon vanilla extract; 1/4 teaspoon salt; 1/2 cup shredded coconut (sweetened or unsweetened); to taste whipped cream (for topping, optional)

Ingredients

Scale

1 pre-made pie crust (store-bought or homemade)
1 cup coconut milk
1 cup whole milk
3/4 cup granulated sugar
3 large eggs
1/4 cup cornstarch
1 teaspoon vanilla extract
1/4 teaspoon salt
1/2 cup shredded coconut (sweetened or unsweetened)
to taste whipped cream (for topping, optional)

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Instructions

Preheat your oven to 350°F (175°C).
In a medium saucepan, combine the coconut milk, whole milk, and sugar over medium heat. Stir until the sugar dissolves, but don’t let it boil.
In a separate bowl, whisk together the eggs, cornstarch, vanilla extract, and salt until smooth.
Once the milk mixture is hot, slowly pour it into the egg mixture while whisking constantly. This prevents the eggs from scrambling.
Return the mixture to the saucepan and cook over medium heat, stirring constantly until it thickens (about 5-7 minutes).
Remove from heat and fold in the shredded coconut.
Pour the custard into the pre-baked pie crust, smoothing it out with a spatula.
Bake in the preheated oven for 20-25 minutes or until the custard is set and slightly golden on top.
Let the pie cool completely at room temperature, then refrigerate for at least 2 hours before serving.
Top with whipped cream and extra shredded coconut if desired.

Prep Time: 20
Cook Time: 30

Nutrition

Calories: 320
Fat: 16g
Carbohydrates: 41g
Protein: 6g